Pumpkin Mousse Parfaits

15 ingredients
11 steps

Ingredients

  • 1/4 cup dark rum
  • 1 packet (2 teaspoons) unflavored gelatin powder
  • 1 (15-ounce can) pumpkin (not pie filling)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 2 extra-large egg yolks
  • 2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cold heavy cream
  • 1 1/2 teaspoons pure vanilla extract
  • Sweetened whipped cream
  • 8 to 10 chopped ginger cookies
  • Crystallized ginger, for decoration, optional

Directions

  1. 1
    Place the rum in a heat-proof bowl and sprinkle the gelatin over it.
  2. 2
    Set aside for 10 minutes for the gelatin to soften.
  3. 3
    In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt.
  4. 4
    Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear.
  5. 5
    Immediately whisk the hot gelatin mixture into the pumpkin mixture.
  6. 6
    In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form.
  7. 7
    Fold the whipped cream into the pumpkin mixture.
  8. 8
    To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies.
  9. 9
    Repeat, ending with a third layer of pumpkin.
  10. 10
    Cover with plastic wrap and refrigerate for 4 hours or overnight.
  11. 11
    To serve, decorate with whipped cream and slivered crystallized ginger.

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